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首页> 外文期刊>Food Microbiology >Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli 0157 : H7 in two commercial beef patty formulations
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Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli 0157 : H7 in two commercial beef patty formulations

机译：Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli 0157 : H7 in two commercial beef patty formulations

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摘要

The effect of 4 sodium lactate (NaL) in beefburger patty formulations on the survival and heat resistance of Escherichia coli O157:H7 was investigated. Fresh beef trimmings were inoculated with E. coli O157:H7 to a concentration of 6.0-7.0 log(10) cfu g(-1) and subjected to the processing stages of beefburger patty production. Two commercial beefburger patty formulations were produced: a 'quality' patty (100 beef) and an 'economy' patty (70 beef 30 other ingredients, including onion, water, salt, seasoning, rusk and soya concentrate). Sodium lactate (4 w/v) was added to the beefburger patties during mincing and the formed patties were frozen and stored for 1 month. Beefburger patties without added NaL were used as controls. After frozen storage for I month, patties were examined for E. coli O157:H7 counts. There was a synergistic effect between freezing and NaL, which resulted in a small but significant reduction (P < 0.05) (approximately 0.5 log(10) cfu g(-1)) in E. coli O157:H7 numbers. The frozen beefburger patties were also heat-treated at 50, 55 and 60degreesC and the data analysed to derive D-values for E. coli O157:H7 cells. At each temperature treatment, the D-values of the quality and economy beefburger patties with 4 NaL were significantly lower (P < 0.001) than the D-values of the patty formulations without NaL. The study demonstrates that the presence of 4 NaL in beefburger patty formulations can reduce the overall risks posed to consumers by the presence of E. coli O157:H7 by, first; reducing pathogen survival during freezing and frozen storage of the uncooked product; and second by increasing the susceptibility of the pathogen to heat during normal cooking processes.

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